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Turkey Mashed Potato Chimis

 Turkey Mashed Potato Chimis
A little creative recycling will take your post-holiday morsels from boring to brilliant. A homemade sauce of pumpkin puree and chipotle peppers gives these delicious chimis a spicy-sweet finish.—Sherri Gordon, Olmsted Falls, Ohio
12 ServingsPrep: 30 min. Bake: 35 min.

Ingredients

  • 4 medium potatoes, peeled and cut into 1/2-inch cubes
  • 1/4 cup butter, cubed
  • 1/4 cup half-and-half cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups cubed cooked turkey breast
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 12 flour tortillas (8 inches), warmed
  • 5 tablespoons butter, melted
  • CHIPOTLE PUMPKIN SAUCE:
  • 1 cup canned pumpkin
  • 1 teaspoon minced chipotle pepper in adobo sauce
  • 1 cup salsa
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup heavy whipping cream

Directions

  • Place potatoes in a large saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
  • Drain.
  • Mash potatoes with butter, cream, salt and pepper. Stir in the turkey
  • and cheese.
  • Brush tortillas with melted butter. Place 2/3 cup potato mixture down
  • the center of each tortilla. Fold sides and ends over filling and

2 of 2

Turkey Mashed Potato Chimis (continued)

Directions (continued)

  • roll up. Place seam side down in two greased 13-in. x 9-in. baking
  • dishes. Brush with leftover melted butter.
  • Bake, uncovered, at 375° for 35-40 minutes or until edges are
  • lightly browned.
  • In a small saucepan, combine the sauce ingredients; heat through (do
  • not boil). Drizzle over chimichangas before serving. Yield: 12
  • servings.
Nutritional Facts: 1 chimichanga with 2 tablespoons sauce equals 467 calories, 23 g fat (13 g saturated fat), 98 mg cholesterol, 629 mg sodium, 38 g carbohydrate, 2 g fiber, 26 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer